#pastarecipe #italianfood #italiancooking #tomatosauce
Get the recipe on my blog Gastronomer’s Guide:
https://www.gastronomersguide.com/2009/12/bucatini-allamatriciana.html
The first pasta dish I ever ate on my first trip to Rome was this, bucatini all’amatriciana. It’s a recipe I had been making for years–but I soon learned mine was all wrong. In Rome I learned the correct way to cook this classic dish.
First, the pasta shape! In Rome, it’s always bucatini, a wriggly tube-like pasta that is fun and messy to eat. Then the sauce! It’s simply made with five ingredients: guanciale (pork jowl bacon), black pepper, peperoncino (crushed chile flakes), and pecorino cheese. That’s it! So, there’s no garlic, onion, oregano, or basil. You may be asking yourself, “Is this even Italian?” It is! But it’s also Roman! In Rome everything is pared down to the essence, just like this dish.
Try it at home! You’ll see just how amazing and unctuous this dish really is. Cook it for family, for friends, or even for a date. It’s super simple and super impressive too! And you’ll have a lot of fun eating bucatini–just one warning: you may want to wear bibs! Buon appetito!
Credits:
Host, creator, writer, producer, cook, and video editor: Joseph Erdos
Video, audio, and lighting: Tom Reményi
Music: Bob Hart, “Chartreux Noir”
So in front of me I have my favorite pasta shape ever it’s butini so this pasta shape is super famous in Rome it has hold down the middle it’s kind of like a drinking straw which is crazy that anyone could even come up with this but it exists and now this pasta shape
Is famous in Rome because it’s used in two pasta dishes there one of them being carbonara and the other one being amatria now I’ve been cooking amatria for many years but it wasn’t until maybe 2 or 3 years ago when I was in Rome for
The first time and I sat down to a plate of amadana and it was my first pasta dish that night in Rome and it was served to me with butini like this and it was so good it was better than the ones that I’ve ever made and then I
Realized that they pair it down over there they keep to the authentic recipe that comes from the town of Amat the only difference being that they use butini in Rome whereas in ammaa they stick to the Spaghetti basically in Rome this consists of like five ingredients
You have the Guan Chala which is a pork jow bacon then you have the tomato sauce and then you have the pepper the pepperoncino which is the crushed chili flakes and then you have the cheese to finish it off it’s so simple there’s nothing else in it there’s no onion
There’s no garlic there’s no oregano there’s no basil this is not like your usual pasta sauce this is not your out ofth jaar variety this is something really special really simple really paired down and super super rustic and super super anxious now on this channel you’ve seen me cook pasta alagria before
Which is basically a matiana just without the pepperoncino and the tomato sauce so often times people kind of refer to Pasta alagria as the white Amana the Bianca version but today it’s all about the Amat Chana a super simple very delicious pasta sauce that’s perfect for any week night share this
With a loved one uh cook it for a date have it as a family meal it’s super versatile so let’s get started on this Roman classic butini Alana so I started to preheat My Pan but I like to add any of my baking products to a cold pan
Because I want to render out the fat slowly and gradually and especially with Guan chal which is very very fatty you want to render it out on like a medium medium low heat and it’ll slowly become crispy so really the thing with guala is just to be
Patient and as you can see I’m not using any olive oil some people may like to start off their amatti Chana with a little bit of olive oil but really why the Guan Chala has so much fat you don’t need to add anything else and I cut my
Guan Chala into these lardon shape because uh I like them really chunky and anxious like this there’s no reason to chop it fine or cut it into into any smaller than than these long match stick shapes and uh interestingly in Rome when I stayed there last year uh I bought
Guan Chala that was already cut up into this shape and it came in this nice little box it was handy it was resalable so I didn’t have to use all of it at once I can just put it back in the fridge and uh I was making uh these
Dishes in my in my little rental apartment very happily with the pre-cut one Chala and I’m using 28 oz of these whole peeled plum tomatoes usually I would like to use crushed tomatoes but I couldn’t find that so I’m just going to crush it with a
Fork so as you can see the Guan Chala has let out a lot of fat and it’s starting to become really crispy so I like my Guan chal kind of anxious where the fat is still a little chewy and uh I like it to cook in the sauce so I don’t
Remove any of it to have like a crispy topping or anything like that but if that’s something that you like you could do but at this point I’m going to add the chili flakes and the black pepper okay literally that cooks up in like 30 seconds and now I’m going to add the
Tomatoes I’m going to raise the heat just a little bit so I can cook down the tomatoes I’m going to get out the fork and crush it a little more it’s nice to have that Variety in the tomato sauce to have some chunky bits some smooth Sauce and as soon as the sauce starts to sputter a little bit then I’m going to start cooking the bucatini so I’m going to add a lot of salt cuz you want your pasta water to taste of the sea and we’re not putting any salt in the sauce itself because Guan Chala and
Peino are both very salty I’m going to add my bucatini eventually it’ll go in and I am going to cover this even though usually I don’t cover pasta but in this case my uh stove top is a little weak so I’m going to cover it because
It’ll bring it up to a boil faster so my pasta is done and my sauce is nice and thick as you can see so I’m going to add the pasta to the sauce so that it continues cooking in the sauce I’m going to add just a little bit of
Pasta water no more than a ladle full I’m going to turn off the heat and I’m going to add the cheese off the Heat so I would say going to start with 1/4 cup of this grated Peino now I made this with with 12 oz of bucatini I’ve made this recipe with the with a full pound with 16 oz of bucatini but when I was in Rome I noticed they really like to serve this very very Saucy so I decided okay let me
Cut back on the amount of pasta because I want mine to be Saucy just like the one in Rome but by all means if you like to have more pasta and less sauce and then you can add more bucatini okay so I’m going to serve up a nice
Portion of this and this is one of those pasta shapes that’s so wild but I love It and I want to get some of that sauce with the Guan Chala pieces you cannot skip the guala pieces and of course the gilding of the lily is peino and now is the moment of Glory this is such a beautiful anxious mouthwatering sauce and it is summoning
Me right now so I am going in and this playful bucatini I just love this it’s the kind of pasta that wants to whip you in the face but you just got to go for it this is still kind of pasta where a bib might be necessary but it’s so worth all
The splatter marks that you’re going to get on your shirt the pasta itself is just so pleasurable nice and chewy wrigly and then of course the Guan Chala that that flavor the fat is just so Flavorful I just got a really good piece of Guan Chala so so ous it’s kind of crazy that you have this pasta sauce that has no garlic has no onion and yet it’s so packed with flavor oops the tomato sauce are just so nice and sweet these um plum tomatoes these
San Marano tomatoes are made for this kind of recipe I think this is one of those page that speaks for itself because no matter who you’re feeding you’re not going to hear from them until they finish this dish because you don’t want to stop to talk
You just want to eat it you want to bury your face in this pasta pretty much so I hope you try this Roman classic my favorite butini Alana let me know what you think of my recipe which is linked in the description below and as always thank you again for watching and please
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